Vietnamese Meatball Sandwich (Banh Mi Xiu Mai) – Delishar

I have to admit that this dish isn’t 100%  authentic because I substituted jicama (turnip) with panko. The reason was simple, I’m not a big fan of jicama or water chestnut as some other recipes calls for. Therefore, I choose breadcrumbs as I know they help to keep the meatball moist and tender. I got to learn about this dish from a reader of my cooking blog, she wrote me to ask if I have any Vietnamese meatball recipe as she really liked the meatball sub from a Vietnamese Deli around her work place. That was how the idea of this meatball sandwich came about.

 

I have to say I am pretty satisfied with the result of this recipe, everything was gone. Although the recipe is good for 3-4 person, husband and I cleaned the pot. He had 2nd servings of the who sandwich while I was eating extra servings of the meatball and using the sauce as a dipping sauce for my bread. Something that I will make again since it calls for very simple ingredients and it only takes 30 mins to prep, cook, and plate up. 🙂

 

In a large mixing bowl, add pork, prawn, lemongrass, 1/2 of minced garlic, egg, and panko.
Season with 1 tbsp of fish sauce, salt & pepper to taste.
Mix well but do not over-handle meat as it will cause it to become tough.
Form into golf ball size meatball and steam for 8 mins on high heat.
Meanwhile prepare the sauce.

Heat pan on med high, add oil.
Saute onion and garlic until translucent.
Add tomato sauce, chicken stock, fish sauce, sugar, salt & pepper.
Cover & simmer until the tomato breaks down, about 10 mins.
Add the pork ball and all the broth in the plate.
Let it simmer or 5 mins in the sauce.
Stir in corn starch slurry to thicken sauce.
Remove from heat, and build your sandwich with parsley, carrot, meatball, sauce, and spring onions.

Vietnamese Meatball Sandwich (Banh Mi Xiu Mai)

Delishar

  • 250 g minced pork/chicken
  • 250 g prawn clean and minced
  • 3 cloves garlic minced divided
  • 1/2 med yellow onion diced
  • 1 tbsp finely minced lemongrass use the soft inner ends only
  • 1 egg yolk + 1/2 egg white
  • 1/2 cup panko bread crumbs or steamed and finely chopped jicama
  • 1 can diced tomatoes 411g
  • 1 tbsp sugar
  • 1 tbsp concentrated chicken stock
  • 2 tbsp fish sauce
  • Salt and pepper to taste
  • corn starch slurry 1 tsp corn flour + 2 tsp water
  • 1-2 tbsp of olive oil
  • 4 baguettes
  • 1/2 cup shredded carrots
  • 1/2 cup loosely packed cilantro/chinese parsley/coriander leaves
  • 2 tbsp of chopped spring onion
  • In a large mixing bowl, add pork, prawn, lemongrass, 1/2 of minced garlic, egg, and panko.

  • Season with 1 tbsp of fish sauce, salt & pepper to taste.

  • Mix well but do not over-handle meat as it will cause it to become tough.

  • Form into golf ball size meatball and steam for 8 mins on high heat.

  • Meanwhile prepare the sauce.

  • Heat pan on med high, add oil.

  • Saute onion and garlic until translucent.

  • Add tomato sauce, chicken stock, fish sauce, sugar, salt & pepper.

  • Cover & simmer until the tomato breaks down, about 10 mins.

  • Add the pork ball and all the broth in the plate.

  • Let it simmer or 5 mins in the sauce.

  • Stir in corn starch slurry to thicken sauce.

  • Remove from heat, and build your sandwich with parsley, carrot, meatball, sauce, and spring onions.

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Lemongrass Beef Banh Mi – Delishar

 Don’t you just love the colours this picture?! A feast for the tummy and for the eyes! Banh mi is such a satisfying meal on it’s own, with a good balance of vegetables, protein, and carbo. I love the play of taste and texture on a good banh mi. The fresh crisp bite of cucumber, and cilantro, with the slightly sweet pickled carrot and radish, the lovely tender and well-seasoned beef cooked to your preference, and the slight kick from the red chilli all nicely enveloped in a crusty French loaf. Salivating yet?

 

Quite honestly, it’s a meal that require very simple ingredients and doesn’t take much effort to make. I added some fried shallot for extra crunch and to build another layer of flavour. Do remember to buy or make some good French loaf, as it does make a difference! 

Lemongrass Beef Banh Mi

Sharon of Delishar

Makes a foot long good for 2

Lemongrass Beef Banh Mi

  • 250-300 g flank steak cut against grain thinly
  • 2 cloves garlic pressed or minced
  • 1 stalk lemongrass ends finely minced
  • 1-2 tbsp fish sauce
  • 1 tbsp minced fresh basil
  • Black pepper to taste
  • 1-2 tbsp canola oil
  • Foot long French baguette
  • 1/2 cup cilantro/chinese parsley
  • 1/2 cucumber thinly sliced
  • 1 red chilli seeded and sliced
  • butter for baguette optional
  • 2-3 tbsp of fried shallots
  • Prepared pickled radish and carrot recipe below

Pickled radish and carrot

  • 1 cup julienne daikon radish
  • 1/2 cup julienne carrot
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 tbsp sugar
  • 1/4 tsp salt

Pickled daikon and carrot

Lemongrass Beef Banh Mi

  • Mix together flank steak, lemongrass, basil, garlic, fish sauce, and black pepper.

  • Allow to marinate for 30 mins or longer.

  • Heat pan on med high with canola oil.

  • Stir-fry beef very quickly until desired done-ness, don’t over cook it. It only takes a couple of minutes!

  • Split baguette and butter the top and bottom.

  • Build your banh mi.

  • Cucumber, beef, fried shallot, pickled daikon and carrot, chilli, and cilantro.

 

To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.

a Rafflecopter giveaway

This giveaway ends on Tuesday, August 11, 2015 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Meet up required for prize collection, therefore it is open to Singapore entrants only.

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Bánh Xèo (Vietnamese Filled Crepes) – Delishar

I have not come across anyone who doesn’t like pancakes, or crepes. Something so simplistic yet appealing. Banh Xeo made it even more alluring with the fresh herbs and lettuce used to wrap the crispy crepes. The trick is to get the crepes as thin as possible, and enjoy it immediately. 

Some recipes calls for soda water in place of water. It promised an extra crisp by using soda water. Unfortunately, I didn’t have any that day, so I had to make do. I can’t rave enough on how much the husband and I enjoyed this meal the day I made it. It made it’s way up the top 10 favourite Kay list of food. It does take a little practise in making the crepes. I recommend pouring the batter on the side and swirl it around the pan to form the crepe. It may also be easier if you pan fry the toppings (onion, pork, and prawn) first and remove it. Swirl the batter to from crepe before spreading the topping on one side of the pan. That way, your crepe will not be too heavy when you fold it. 

Here how to enjoy it: Take your lettuce, romaine or large butterhead. Tear out a little of you prepared banh xeo pancake with fillings, top it with some fresh herbs. Roll it up with your lettuce, and dip it in the dipping sauce. Say ahhh, and savour. Then quickly go back for more. 🙂

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

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Banh Xeo Process

Bánh Xèo (Vietnamese Filled Crepes)

Sharon of Delishar

Makes 4 pancakes using a 28cm frying pan

Batter

  • 1/2 cup rice flour
  • 1/4 cup corn flour
  • 1/4 cup coconut milk
  • 3/4 cup cold water
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 spring onion chopped

Topping

  • 12 large prawns halved across
  • 2 cups bean sprouts
  • 8 pork belly slices cut into 2 inch pieces
  • 1/4 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • Cooking oil
  • Salt and pepper

Dipping sauce

  • 6 tbsp warm water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • Juice of 1 lime
  • 1 clove garlic minced
  • Chopped Thai chilli to taste optional

To Serve

  • 8 Romaine lettuce
  • Fresh mint leaves
  • Fresh basil leaves
  • Fresh cilantro
  • In a mixing bowl, add both flours, turmeric, curry powder, and salt together.

  • While stirring, drizzle in cold water, and coconut milk.

  • Whisk in egg, until you get a smooth batter.

  • Set aside for 30 minutes while you prepare the rest of the ingredients.

Pancake

  • Brush pan with oil over medium high heat.

  • Add onion and stir-fry until soften, then add garlic, and pork.

  • When pork is almost cooked, add 1/3 cup of the batter for an 28cm inch pan.

  • Swirling to spread out the batter.

  • Top with 6 slices of prawn, and 1/2 cup of bean sprouts on one side.

  • Cover and cook for 2 minutes or until side crisp.

  • After 2 minutes, fold into half, and press down.

  • Serve with fresh herbs, lettuce, and dipping sauce.

Tear a portion of the pancake.
Use Romaine lettuce as a wrap to hold the pancake, and herbs.
If using 26 inch pan, use 1/4 cup of batter

Adapted from khas-kitchen

Banh Xeo 5

 

 

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